An Italian Recipe from Chef Claudio: Eggplant and Tomato Sauce
All throughout the United States, when springtime arrives, the farmer’s markets come out of hibernation and we start to look forward to seeing the bounty of fresh fruits and vegetables on the stands again. The same can be said for springtime in Italy.
Since Italian cuisine is largely based on seasonal foods, spring is a great time to visit and cook in Italy. Italian dishes become vibrant with colors from the green vegetation and the colorful fruits. You can experience this abundance of freshness by taking a cooking class and market tour or, by participating in any of our culinary programs in Italy, such as A Classic Tuscan Table, where Chef Claudio’s eggplant and tomato sauce can be found simmering on the stove.
- 1 kilo (about 2.2 lbs) eggplants
- 1 kilo mature tomatoes
- 4-6 fresh basil leaves
- 1 clove crushed garlic
1. Dice the eggplant and the tomatoes into small cubes.
2. Add olive oil to a sauce pan and sauté the garlic until golden brown.
3. Add the cubed eggplant to the pan. Sauté for a bit and then add the cubed tomatoes along with the basil and salt.
4. Let the sauce cook for a few minutes more and then add to cooked pasta.
5. Buon appetito!
Many of our Italy cooking classes feature a market visit, where you’ll help pick out the ingredients for the class. Can’t decide which one to take? As always, feel free to contact us.
By Kerry HerbstBy Peg Kern